Creamy Chicken Noodle


  • 2 tablespoons butter
  • 1 cup onion (chopped)
  • 1 cup celery (chopped)
  • 1/4 cup fresh parsley (chopped; or about 1 tablespoon dried parsley flakes)
  • 2 to 3 cups cooked chicken (diced)
  • 1 (10 3/4-ounce) can cream of chicken soup (undiluted)
  • 1 (10 3/4-ounce) can cream of mushroom soup (undiluted)
  • 5 cups chicken broth (low-sodium)
  • 1 scant teaspoon poultry seasoning
  • 1/4 teaspoon dried leaf thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups frozen peas and carrots
  • 1 1/2 cups heavy cream or half-and-half
  • 4 ounces medium noodles (cooked and drained)
  • Kosher salt (to taste)
  • Croutons, crackers, or biscuits, for serving

Cooking Instructions

Step 1: In a large pot or Dutch oven over medium heat, melt the butter.  Add onion and celery and sauté until onion is tender.

Step 2: Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper.  Bring to a boil, reduce heat to medium-low and simmer for 20 minutes.

Step 3: Add the frozen peas and carrots, cover, and simmer for 10 minutes longer.

Step 4: Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste.  Heat through.

Step 5: Serve the soup with crackers or hot baked biscuits, or top it with croutons or oyster crackers.

Enjoy this easy semi-homemade chicken noodle soup from TheSpruceEats!